Best 5 African Banana Coconut Bake Recipes
Embark on a culinary journey to the vibrant flavors of Africa with our African Banana Coconut Bake! This delectable dish tantalizes the taste buds with a harmonious blend of sweet bananas, rich coconut, and a hint of zesty spices. Perfectly capturing the essence of African cuisine, this bake is a symphony of textures and flavors that will leave you craving for more.
Our collection of recipes provides a rich tapestry of culinary experiences, catering to diverse preferences and dietary needs. From the classic African Banana Coconut Bake, crafted with love and simplicity, to the indulgent Vegan African Banana Coconut Bake, catering to those seeking plant-based delights, we have a recipe for every palate.
For those with a sweet tooth, our African Banana Coconut Bake with Caramel Sauce is an absolute must-try. The luscious caramel sauce adds an extra layer of decadence, transforming this bake into an irresistible treat. And for those who love a touch of spice, our African Banana Coconut Bake with Spiced Coconut Topping delivers a delightful balance of heat and sweetness.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice bakers can create this African delight with ease. So gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will transport your taste buds to the vibrant heart of Africa.
AKWADU
Akwadu is an African Banana Coconut Bake that is traditionally eaten for breakfast in Equatorial Guinea.
Provided by Vera Abitbol
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400F/200C (convection mode).
- Cut the bananas in half lengthwise without removing their skin.
- Score the flesh of the bananas. Arrange them in a baking dish.
- Pour the butter. Drizzle the orange and lemon juices.
- Sprinkle with cinnamon (optional). Sprinkle generously with brown sugar and coconut.
- Bake for 20 minutes, basting regularly with the banana juice flowing into the baking dish.
- Remove the bananas from the oven. Put a little honey on each.
- Return to oven on grill position and brown the top (about 5 minutes but watch closely).
- Baste with juice again.
- Preheat oven to 400F/200C.
- Cut the bananas into thick slices. Arrange them in a baking dish.
- Pour the butter. Drizzle the orange and lemon juices.
- Sprinkle with cinnamon (optional). Sprinkle generously with brown sugar and coconut.
- Bake for 10 minutes.
- Remove the bananas from the oven.
- Put a little honey on each.
- Return to oven in grill position and brown the top (about 2 minutes but watch closely).
BANANA-COCONUT BAKE
An amazingly simple combination resulting in a mouthwatering masterpiece!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Grease pie plate, 10x1 1/2 inches. Cut bananas crosswise in half; cut each half lengthwise in half. Place in pie plate.
- Dot bananas with butter. Drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake uncovered 8 to 10 minutes or until coconut is golden.
Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg
BANANA COCONUT CAKE
Meet the Cook: In our family, a meal isn't considered complete without a dessert - or, sometimes, two! This cake does keep well, but leftovers are a rarity around here. -Deanna Carruthers, Mossley, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. , Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut. , Bake at 375° for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up. , In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing.
Nutrition Facts : Calories 589 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 373mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT BANANA COOKIES
This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA COCONUT CAKE
My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Leeanna Vidaurri, Corps de Ballet.
Provided by loof751
Categories Dessert
Time 1h5m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the coconut, brown sugar, cinnamon, and ginger. Set aside.
- Grease and flour a 9" tube pan.
- Cream butter and sugar. Beat in eggs, 1 at a time.
- Add bananas, buttermilk and vanilla.
- Sift flour, baking powder, baking soda, and salt together. Beat into banana mixture to blend.
- Pour half of the batter into the tube pan. Sprinkle with half of the coconut mixture. Add remaining batter and sprinkle with remaining topping.
- Bake at 350 degrees for 50 minutes.
Nutrition Facts : Calories 373.2, Fat 13.8, SaturatedFat 8.9, Cholesterol 80.7, Sodium 399.3, Carbohydrate 57.8, Fiber 2, Sugar 33.6, Protein 5.8
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the bake will be.
- Don't overmix the batter: Overmixing will make the bake tough. Mix just until the ingredients are combined.
- Bake at a moderate temperature: A moderate temperature will help the bake rise evenly and prevent it from drying out.
- Use a toothpick to test for doneness: Insert a toothpick into the center of the bake. If it comes out clean, the bake is done.
- Let the bake cool before serving: This will help it to set and make it easier to slice.
Conclusion:
African banana coconut bake is a delicious and easy-to-make dessert that is perfect for any occasion. With its combination of sweet bananas, creamy coconut, and warm spices, this bake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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